CHICO — Eating plants is ideal for our bodies on any normal day, but particularly during natural disasters like wildfires, vegetables and herbs can be secret weapons for combating toxins and extreme stress.
First, some science behind this.
Our bodies are naturally designed to respond to apparent danger, and wildfires, from the threat of them to the body’s experience of smoke, ash and polluted air, are bound to set off heightened feelings of fear, uneasiness and stress. These natural responses can make it more difficult for us to fight off illness or deal with excessive amounts of smoke or large air particles from wildfires entering our bodies.
I think we all know by now it’s ideal to have an air purifier for this smoke, but it’s also time to turn to some natural methods for detoxifying and aiding the lungs and body during periods of hazardous air quality and toxic smoke — not to mention stress. When the body is under this much stress, it needs more vitamins and minerals as well as lots of fluids.
With that in mind, here are some items to keep on hand while air quality is unhealthy or even hazardous.
- Lots and lots of water — staying well hydrated is your first priority during wildfires.
- Fresh lemon juice
- Citrus fruits
- Ginger or turmeric, such as added to tea or spicy dishes, highly effective in inhibiting the activation of carcinogens in environmental smoke
- Hot tea, no sugar. Green and black tea are your best choices for antioxidants
- Foods containing flavonoids with antioxidant and anti-inflammatory features that may provide additional lung protection, such as strawberries, brussels sprouts, beans and apples
- Berries like raspberries, goji berries and blueberries are highest in antioxidants
- Cayenne pepper — add to any meal for a little kick and to help refresh your lungs
- Fresh garlic — there is research that allicin, a compound found in garlic, can kill bacteria triggering life-threatening lung infections.
- Onion, full of anti-inflammatory features.
One of my favorite meals for times like these is a good, strong ramen in a fresh hot broth.
Vegetable and mushroom broth made spicy with fresh garlic, with fresh spring onions and other fresh veggies like cabbage, edamame or carrots, is detoxifying, satisfying and so good for your body and spirit.
It must be noted that while using these foods to boost your health, preventing immediate exposure to hazardous air and smoke is the first priority. Stay indoors with doors, air vents and windows shut at all times, and if you must go outside, find an N95 mask if possible. It will also help prevent the spread of coronavirus, according to public health officials.
Cheesy Garlic “Chicken” Macaroni
The other day I needed comfort food badly and could not stop craving the kind of macaroni that uses a savory shredded chicken. So I used jackfruit and vegetable broth. It helps that this is much healthier than the non-vegan version of this dish, too.
For two servings, you will need:
1/2 can of green jackfruit
Vegetable broth, 1/2 cup
1/2 white onion
2-3 cloves of garlic, fresh pressed
2 cups of large elbow macaroni
Trader Joe’s Vegan ‘Chickenless’ Seasoning
1 teaspoon smoked paprika
1-2 tablespoons nutritional yeast
1 cup unsweetened oat milk
1 tablespoon vegan butter
1/3 cup of all-purpose flour
Black pepper
Two slices, Follow Your Heart cheddar or pepper jack cheese OR 80 grams of Miyoko’s Culture Vegan Pepper Jack Chunks
For noodles:
Boil several cups of water, then add noodles. Cook for about six minutes or until al dente.
Strain and set aside.
For chicken:
Heat a tablespoon of oil on medium. Add onions and garlic. Saute until softened.
Pull apart jackfruit pieces so they resemble chicken. Add to pan and saute for several minutes.
Add vegetable broth, paprika and “chicken” seasoning and turn up heat medium high. When boiling, stir and reduce heat to low. Let simmer for about five minutes or until most broth has evaporated.
For sauce:
Heat oat milk and 1/2 cup of water. Slowly add butter and cheese.
Add pepper and nutritional yeast. Heat until boiling.
Slowly add flour, stirring constantly, and reduce heat to a simmer. Cook for 3-5 minutes or until thickened.
Return noodles to pot. Add “chicken” mixture and second clove of garlic, and pour all sauce on top.
Stir for several minutes until well combined. Serve immediately with pepper if desired.
Restaurants
I mentioned Pizza Riot on West Third Avenue in my last column, but due to the impacts of the North Complex West Zone on our community, this recommendation is to customers who are vegan or anyone who hasn’t tried the business’s offerings yet.
The restaurant has let all customers know the kitchen is still open, although the owners evacuated their neighborhood and have not yet found out if their home was burned. The restaurant is still serving all vegan items, and not just pizza — ribs and macaroni, drumsticks, desserts and more are also offered, with all vegan. If anyone prefers to get safe takeout food this week, Pizza Riot is the best vegan comfort food I have had in a long time and ordering supports a local business affected by the current fire.
Natalie Hanson was inspired to write this biweekly column after meeting more vegans in Chico and seeing the need for representation in the north valley. Send vegan-friendly restaurant or business recommendations her way to nhanson@chicoer.com or visit @northvalleyvegan on Instagram for more recipes.